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  Deep-Dish Pastry Dough, Gluten-Free Version

  (makes 1 deep-dish pie shell)

  1 ½ cups sifted gluten-free flour*

  ¾ teaspoon xanthan gum

  1 teaspoon salt

  7 tablespoons butter or shortening

  3–5 tablespoons water

  Put the gluten-free flour, xanthan gum, and salt into a food processor fitted with a blade. Cut in 3 tablespoons of butter or shortening and pulse 30 seconds. Cut in another 4 tablespoons of butter or shortening. Pulse again for 30 seconds. Sprinkle with 3–5 tablespoons water and pulse a third time for 30 seconds.

  Remove the dough from the food processor and form into a ball using your hands. Wrap with wax paper or plastic wrap. Chill the dough for 30 minutes.

  Remove the dough from the refrigerator and remove the covering. Place a large piece of parchment paper on a countertop. (Sprinkle parchment paper with 2–4 tablespoons gluten-free flour.) Place the dough on top of the parchment paper. Cover with another large piece of parchment paper. This prevents the dough from sticking to the rolling pin. Roll out dough so it is ¼-inch thick and large enough to fit into a 9-inch deep-dish pie plate, with at least a ½-inch border along the edge.

  Spray the deep-dish pie plate with nonstick spray or rub with butter or shortening.

  Remove the top parchment paper. Place the pie plate upside down on the dough. Flip the dough and pie plate. Remove the parchment paper. Press the dough into the pie plate. Crimp the edges. Note: Why flip the dough and pie plate? Because gluten-free pastry dough, unlike regular pastry dough, doesn’t roll into a tube or fold well and has a tendency to break. This flip technique works best for me. If your dough does break, don’t worry. Use a little water and fingertips to press any breakage back together. Nobody will see the bottom of the quiche. Also, here’s a quickie tip for gluten-free pastry. If you run a knife between the pastry and the dish before filling with mixture, the pastry will not stick to the pie plate.

  * I use a combination of sweet rice flour and tapioca starch; you can use store-bought ingredients like Bob’s Red Mill or King Arthur gluten-free flour.

  Deep-Dish Pastry Dough, Regular Version

  (makes 1 deep-dish pie shell)

  1 ½ cups sifted flour

  1 teaspoon salt

  7 tablespoons butter or shortening

  3–5 tablespoons water

  Put flour and salt into a food processor fitted with a blade. Cut in 3 tablespoons of butter or shortening and pulse for 30 seconds. Cut in another 4 tablespoons of butter or shortening. Pulse again for 30 seconds. Sprinkle with 3–5 tablespoons water and pulse a third time for 30 seconds.

  Remove the dough from the food processor and form into a ball using your hands. Wrap with wax paper or plastic wrap. Chill the dough for 30 minutes.

  Remove the dough from the refrigerator and remove the covering. Place a large piece of parchment paper on a countertop. (Sprinkle parchment paper with 2–4 tablespoons flour.) Place the dough on top of the parchment paper. Cover with another large piece of parchment paper. This prevents the dough from sticking to the rolling pin. Roll out dough so it is ¼-inch thick and large enough to fit into 9-inch deep-dish pie plate, with at least a ½-inch border along the edge.

  Remove the top parchment paper. Gently roll the dough into a tube, removing the bottom layer of parchment paper, and then place the tube of dough into the pie plate. Unfurl the dough. Press the dough into the pie plate. Crimp the edges.

  Beef Bourguignon

  From Mimi:

  There is nothing quite like a good stew to warm the heart and soul. The most wonderful thing about Beef Bourguignon is the mixture of flavors. Yes, there is a lot of wine in this recipe, but it enhances every other flavor. The French love their wine. And the aromas in your kitchen? To die for! If you like, serve this with a thick slice of sourdough bread rubbed with a clove of garlic. Yum!

  (serves 8)

  8 ounces bacon, diced

  2 ½ pounds chuck beef, cut into 1-inch cubes

  1 pound carrots, sliced into 1-inch chunks

  2 sweet onions, sliced

  2 cloves garlic, diced

  1 pound fresh mushrooms, thickly sliced, stems discarded

  1 tablespoon olive oil

  kosher salt, 1 teaspoon plus 1 tablespoon, divided

  freshly ground black pepper, 1 teaspoon plus 2 teaspoons, divided

  ½ cup cognac

  1 bottle decent dry red wine, like a Burgundy or Pinot Noir

  2–3 cups beef broth (gluten-free if necessary)

  1 tablespoon tomato paste

  1 teaspoon fresh thyme leaves (or ½ teaspoon dried)

  3–5 whole cloves

  4 tablespoons unsalted butter, divided

  3 tablespoons cornstarch

  Preheat the oven to 250 degrees F.

  On a cutting board, cut all the ingredients that require it: bacon, chuck beef, carrots, sweet onions, garlic, and mushrooms. Set aside.

  Heat the olive oil over medium heat in a large oven-safe baking pan that can be used on the stovetop. I use my Le Creuset. Add the diced bacon and cook over medium heat for about 8–10 minutes, stirring occasionally. The bacon should become lightly browned. Remove the bacon and reserve on a large plate.

  Sprinkle the beef cubes with 1 teaspoon salt and 1 teaspoon freshly ground pepper. In batches—using single layers—sear the beef in the oil for 3–5 minutes, turning often, using tongs, so the beef browns on all sides. Remove the beef to the plate with the bacon and continue to cook all the beef cubes. Set aside.

  Toss the carrots, sliced onions, 1 tablespoon of salt, and 2 teaspoons of pepper in the oil/fat in the pan and cook for 10–15 minutes, stirring occasionally, until the onions are lightly browned.

  Add the garlic and cook for 1 more minute.

  Add the cognac and—get ready; stand back—light the cognac with a match or kitchen torch to burn off the alcohol. Whoosh! Return the meat and bacon to the pot. Add a bottle of wine—yes, an entire bottle—plus enough beef broth to cover the meat. Add the tomato paste, thyme, and cloves. Bring the mixture to a simmer.

  Cover with a lid and put the pot in the oven for 1 hour to 1 hour and 15 minutes, or until the meat and vegetables are really tender. Remove and set on the stovetop.

  In a small cup, combine 2 tablespoons of butter and cornstarch with a fork. Add the mixture to the stew. Stir well.

  In a separate pan, sauté the mushrooms in 2 tablespoons of butter for 4–6 minutes until lightly browned. Add to the stew.

  Bring the stew to a boil on top of the stove and then cover, lower the heat, and simmer for 15 minutes. If desired, season with more salt and pepper to taste. Serve hot.

  Brochette D’Agneau à la Grecque (Lamb with Greek sauce)

  From Mimi:

  The sauce for these kebabs is so flavorful. I’m not sure if it’s because of the lime juice or the grapefruit juice or the Greek yogurt, but it really tenderizes the meat and offers a lovely Mediterranean flavor to the dish. I might use this sauce on chicken or fish, as well. Salmon in particular. Enjoy.

  (serves 2)

  For the kebab

  1 pound lamb meat

  1 yellow pepper, cut into squares

  1 zucchini, cut into 8 thick slices

  1 red onion, quartered

  For the sauce

  2 tablespoons freshly squeezed orange juice

  2 tablespoons freshly squeezed lime juice

  2 tablespoons grapefruit juice

  2 tablespoons honey

  ½ cup plain Greek yogurt

  2 tablespoons olive oil

  ½ teaspoon salt

  ½ teaspoon ground pepper

  1 teaspoon fresh rosemary, crushed (stems removed)

  Pam or olive oil for grill

  For the sauce, in a small bowl, mix the orange juice, lime juice, grapefruit juice, honey, Greek yogurt, olive oil, salt, pepper, and rosemary. Stir well.

  Cut the lamb into cubes, about 1 ½ inches in size. If they’re too big, they
won’t cook evenly on the grill. Tenderize the lamb meat by pounding with a meat tenderizer mallet. Set the lamb in a 13 × 9–inch pan. Pour the marinade over the lamb, coating on all sides. Wrap and chill for 2 hours.

  When ready to barbecue, skewer the kebab using lamb, pepper, zucchini, and onion. Repeat. (You might want to break the onion into smaller parts.) Brush the kebab on all sides with remaining marinade.

  Heat a barbecue grill to medium high (about 400 degrees F). Spray the grill with olive-oil Pam or baste with olive oil.

  Set the kebabs on the grill and cook for 3 minutes. Turn. Cook another 3 minutes. Turn. Cook another 3 minutes.

  For medium rare, cook a total of 9–10 minutes. For medium, cook a total of 11–12 minutes. For medium well, cook a total of 13–14 minutes.

  Remove from heat.

  Present the dish either on the skewer or slide it off the skewer and plate accordingly.

  Camille’s Special Sauce

  From Camille:

  This is a very easy recipe to put together, and though it works on a sandwich, it is also an excellent sauce for fish, poultry, and pork. Enjoy the subtle flavor of nutmeg. All of your guests will be trying to guess what the secret ingredient is.

  (makes ½ cup)

  ¼ cup mustard

  2 tablespoons olive oil

  3 tablespoons honey

  ½ teaspoon dried rosemary

  ⅛ teaspoon nutmeg

  In a small bowl, mix all the ingredients. Cover and reserve until needed.

  Champignon Parmentier au Gratin (Mushrooms parmentier with cheese)

  (Vegetarian)

  From Mimi:

  This is one of my favorite vegetarian recipes. It serves beautifully as an entrée or as a side dish and is rich with cheese. Savory-loving foodies will adore it. Make sure you have everything on the counter and ready to go before you start. There are a lot of little steps, each taking a minute or so, but in an hour, you’ll be happy you made this. FYI: What does parmentier mean in French? Well, it’s actually a man’s name. Antoine Augustin Parmentier was a chemist who focused on agronomy and nutrition. He was the one who convinced the Faculty of Medicine in Paris, way back in 1772, that the potato was a useful source of carbohydrates. Hence, his name might be used in recipes that feature potatoes, as this one does.

  (serves 2 as an entrée or 6 as a side dish)

  For the mushroom base

  2 large portabella mushrooms

  1 tablespoon plus 1 teaspoon butter

  1 tablespoon olive oil, more as needed

  ½ large red onion, chopped

  2 cloves garlic

  ¼ cup red wine (dry Burgundy, Pinot Noir, or Cabernet)

  ¼ cup vegetable stock

  1 teaspoon thyme (or 3 tablespoons fresh thyme)

  1 teaspoon kosher salt

  ½ teaspoon ground black pepper (6 grinds)

  1 ½ teaspoons cornstarch

  1 tablespoon chopped chives

  For the cheese potato topping

  2 tablespoons milk

  2 tablespoons butter

  ½ teaspoon kosher salt

  ½ teaspoon ground pepper (6 grinds)

  2 ounces Gruyère cheese, cut into small squares

  2 tablespoons grated Parmesan, more if desired

  In a medium saucepan, pour 1 inch of water. Set the potatoes in the water and bring the water to a boil. Turn down the heat to medium, cover the pot, and steam the potatoes for 30 minutes. Pour off the water. Set aside.

  For the mushroom base: Clean and quarter the mushrooms. Remove the stems. Heat 1 tablespoon of the butter with 1 ½ teaspoons olive oil. Sauté the mushrooms until cooked and golden; flip once. Remove the mushrooms and set aside. Add another teaspoon of olive oil and the onions. Sauté the onions until soft, about 1 minute. Add the garlic and sauté for another minute.

  Deglaze with the wine and reduce the liquid to no more than a spoonful, about 1 minute. Add the stock, thyme, and mushrooms and season with salt and pepper. Cook until the stock has reduced, about 1–2 minutes.

  Mix the cornstarch with the remaining 1 teaspoon of butter and stir it into the onion mixture. Cook until the sauce has thickened, about 1 minute. Stir in the chives. Spoon the mixture into a 16-ounce gratin or baking dish.

  For the cheese potato topping: Heat the oven to 425 degrees F.

  In the saucepan containing the potatoes, mash the potatoes with the milk and butter until smooth. Add more milk if necessary. You want them creamy. Season with salt and pepper. Stir in the Gruyère cheese cubes. Spoon the potato mixture over the mushroom mixture. Smooth with your spoon. Sprinkle with Parmesan.

  Bake the gratin until bubbling hot and golden on top, about 15–18 minutes.

  Côte de Porc (Pork chops with cornichons)

  From Mimi:

  This is one of the simplest dishes to make—very few ingredients—and it is packed with flavor. It’s a bit messy because of the pork and oil, but it’s so worth it. By the way, I adore white pepper. It creates a dish that is a tad spicier than if you were to use regular pepper.

  (serves 6)

  6 (6-ounce) pork chops (about ½ inch thick; you may use bone-in chops)

  ½ teaspoon kosher salt, divided

  ½ teaspoon white pepper, divided

  1 tablespoon olive oil, divided

  ½ cup diced shallots

  ⅔ cup vegetable or chicken broth

  ⅔ cup white wine

  1 teaspoon Dijon mustard

  ¼ cup thinly sliced cornichons

  ¼ cup chopped fresh chives

  Sprinkle the pork chops with ¼ teaspoon salt and ¼ teaspoon white pepper. Heat 2 teaspoons of olive oil in a large nonstick skillet over medium-high heat. Add the pork chops. Cover! This mixture will spit. Cook 8 minutes, turning after 4 minutes, until the chops are golden brown. Remove pork from the pan and set on a plate; keep warm by covering with foil.

  Meanwhile, add 1 more teaspoon of oil and shallots to the pan. Cook for 1 minute, stirring constantly. Stir in the broth and wine, scraping the pan to loosen browned bits. Bring the onions to a boil. Cook until the liquid is reduced (about 8 minutes). Stir in ¼ teaspoon salt, ¼ teaspoon white pepper, and Dijon mustard. Remove the pan from heat. Stir in the cornichons.

  Arrange the pork on individual plates. Pour the sauce over the pork, distributing the cornichons evenly. Sprinkle with chopped fresh chives.

  Crème Anglaise

  From Mimi:

  This is an easy, delicious, decadent sauce that enhances so many desserts. I simply had to share it with you. Serve over fresh fruit, pound cake, or other desserts, including soufflé.

  (makes 1 ½ cups)

  2 large egg yolks

  1 cup heavy cream

  ⅓ cup white sugar

  1 tablespoon brandy-based orange liqueur such as Grand Marnier

  ¼ teaspoon vanilla extract

  Whisk egg yolks, cream, sugar, orange liqueur, and vanilla in a small saucepan until smooth.

  Set saucepan over medium-low heat and cook, stirring constantly, using your rubber spatula to scrape the bottom, until the mixture is hot and thickens slightly. A candy thermometer should reach 180 degrees F. This takes about 8–10 minutes.

  Remove the pan from the heat and strain the sauce into a bowl to remove any large lumps. (Hopefully there are none.)

  Allow sauce to cool.

  Lobster Bisque (Gluten-free)

  From Mimi:

  This lobster bisque recipe is my grandmother’s. She was a fabulous cook. Of course, when I was growing up, I didn’t realize how good she was. I was in the ew, carrots stage. But after my mother helped me fall in love with food and find my passion in the kitchen, I started practicing with family recipes. I miss my grandmother, but memories of her are firmly implanted in my psyche.

  (serves 6)

  2 lobster tails

  4 cups water

  2 cups dry white wine

  2 cups chicken broth (gluten-free)

  ½ cup butter

  1 cup o
nions, finely diced

  ½ cup carrots, finely diced

  ½ cup celery, finely diced

  2 garlic cloves, diced

  ½ cup tapioca starch or other gluten-free flour or cornstarch

  ¼ cup brandy

  1 ½ cups tomatoes, diced (you may use canned, liquid strained)

  1 teaspoon paprika

  1 teaspoon thyme

  1 tablespoon salt

  2 cups heavy cream

  Chop the vegetables and set aside.

  Put water, wine, and chicken stock in an 8–10-quart stock pot and bring to a boil. Place lobster tails in the broth. Reduce heat to medium and cook uncovered for 6 minutes. Remove lobster from broth and set to the side. When cool, remove the back shell and dice the lobster meat into tiny cubes.

  Meanwhile, strain the broth through a sieve into a bowl and set aside.

  Return pot to the stove and add the butter. Melt. Add the carrots, celery, onion, and garlic. Heat for 3 minutes on medium. Stir. Add the brandy. Stir. Add the gluten-free flour. Stir until all flour is incorporated.

  Add the tomatoes, paprika, thyme, and salt. Stir well. Add the reserved broth. Stir and bring to a boil. Cook for 25–30 minutes on medium-low heat.

  Remove from the heat and puree the mixture in small batches. Return to the pot. Add the lobster and cream. Heat about 3–5 minutes and serve.

  Porc à l’Orange (Pork in orange sauce)

  From Mimi:

  I thoroughly enjoy this recipe. It has so many wonderful flavors. My particular favorite is the allspice, which gives the dish a kick. Think of it as stroganoff with an orange twist. There are a lot of ingredients but not too many steps, so don’t panic. It’s easy to make. I’ve noted a few substitutions if you need to eat gluten-free.

  (serves 6)

  ¼ cup flour (for gluten-free, substitute potato starch)

  1 teaspoon salt

  ½ teaspoon paprika

  ¼ teaspoon white pepper

  ¼ teaspoon allspice

  1 pound pork tenderloin, sliced into 12 rounds and slightly flattened

  2 tablespoons safflower oil